Crispy Summer Squash Pancake
Ingredients
2 medium yellow squash, grated on the medium holes of a box grater and squeezed dry
2 scallions, thinly sliced
1 jalapeño, thinly sliced
1 large egg, beaten
1/2 cup all-purpose flour
2 teaspoons baking powder
Kosher salt
Pepper
6 tablespoons canola oil
Lemon wedges and sour cream, for serving
Directions
In a medium bowl, combine the squash with the scallions, jalapeño, egg, flour and baking powder and season with salt and pepper. Mix gently just to combine.
In a large nonstick skillet, heat 2 tablespoons of the oil. Spoon 3 heaping 1/3-cup mounds of the batter into the skillet and press lightly to flatten them. Cook over moderate heat until golden, about 3 minutes. Flip the pancakes, add 1 tablespoon of the oil and cook until golden and crisp, 2 minutes longer. Drain on paper towels. Repeat with the remaining oil and batter. Serve the pancakes hot with lemon wedges and sour cream.
Sourced from Kay Chun